Same Grape Different Wine Tasting

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Transcript of Same Grape Different Wine Tasting

Méthode Champenoise-second fermentation in bottle-used in champagne, high quality

Charmat-second fermentation in large tanks-used for prosecco, good value

Gas Injection-not so goodOriginated in Burgundy, France

Among most widely grown varietals and in more regions than any other grape

Ease of cultivation and adaptation to different conditions- takes on impression of 'terroir' and winemakerTerroir!Sum of effects local environment had on production of the wine

Based of French AOC system- land grapes grown in imparts unique quality- unique origins and connection to Burgundy regionBenedictine and Cistercian monksBarrelsTypes of Oak:

French:- more finesse, more delicate, soft tannins, more expensive

American:- more intensely flavored, sweet and vanilla overtones

Hungarian & Slovenian:- much more often use recently, more affortable and can have good qualityRoséFirst red wines produced were most likely more like rose than today's red wine

Style held favor around Europe for centuries

Late 20th century - got a bit of a bad reputation-see: white zinfandelPortugalProbably the last major wine producing country to primarily use indigenous grapes

Still wines are making a big international presence recently - vinho verde- red blends

Reds from the Douro are generally big, bold wines from mountainous & terraced valley along river- made with same blends of grapes as portThank You!email:

cchart@pc.pitt.edu

presentations:

http://prezi.com/user/uclubcory/Sparkling WineChardonnayHistory - Monks - NapoleonWhy so expensive?TerroirQuality LevelsGrapesBurgundyChablisCote de NuitCote de BeauneCote ChalonnaiseMaconnaisBeaujolaisRegionsPinot NoirChardonnay*Gamay (in Beaujolais)Cote d'OrNamed after coastal city of Porto on the Douro

Fortified wine produced exclusively in the Douro Valleyoldest (1756) defined and protected wine region in the worldChianti (1716) and Tokaj (1730) have older demarcation, but no regulation associated

Fortified with a neutral grain spirit, halts fermentation

Grapes: over a hundred varieties, although only 5 are widely usedTinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesa, Touriga NacionalPortMethuen Treaty of 1703 (also known as 'The Port Wine Treaty')became very popular in England when merchants were permitted to import at a low dutylong trip to England resulted in spoiled wine, fortification was used

The 1756 designation by Marques de Pombal guaranteed the quality of the product and regulated export

English war with France increased popularity

English influence on Port shippers:Cockburn, Croft, Dow, Gould, Graham, Osborne, Offley, Sandeman, Taylor, WarreHistory of PortTawnyaged in wooden barrels, exposed to oxidation & evaporation no age labeled = at least 2 years in barrelscategories of 10, 20, 30 & 40 yrs indicate target age profileblend of different years of oak aged wine

Colheitatawny port from a single vintageinstead of age (10, 20...) actual vintage is mentioned

Garrafeiraoxidative maturation of years in wood (3-6yr), then further reductive maturation in large glass demijohns (8yr)StylesStylesRubycheapest and most extensively producedafter fermentation, stored in concrete/stainless - prevent oxidative aging

Whitemade from white grapes, variety of stylesLate Bottled Vintage (LBV)originally destined for bottling as vintage port, lack of demand left in barrel for longer than plannedbottled between 4-6 years after vintageeither filtered or nottend to be lighter bodied than vintage

Vintagemade entirely from grapes of a declared vintage yeardecision to declare vintage is made by each individual port house (decision never taken lightly)average of about 3x per decadeStyles

Chateauneuf du PapeCotes du RhoneGigondasVacqueyrasTavelNorthern RhoneSouthern RhoneTerraced Vineyards of Cote Rotie Stoned Vineyards of Chateauneuf du PapeClonesThere are over 34 clonal varieties of ChardonnaySame grape, Different wineCaliforniaCaliforniaMakes up 90% of American wine production1/3 larger than Australia productionOn its own, CA would be 4th largest wine producer in world

Vitis Vinifera brought by Spanish in 18th c. for religious sacraments for missions'common black grape' from Mexico, later known as Mission grape

Gold Rush brought settlers and immigrantsbrought viticultural knowledge and demandPhylloxera and ProhibitonPhylloxera struck in the late 1800sdestroyed vineyards, put many out of businesssolution was known by then, so rebound was better than Europe

Over 800 wineries by turn of 20th century

18th Amendment enacted in 1919put an end to all their funvineyards uprooted and cellars destroyed, many shut downsome able to survive by converting to grape juice and sacramental wine

By time of Repeal in 1933, only 140 wineries remainedProgressionBulk, low quality wine until 60s-70sentry of big producers like Mondavi, Heitz, David Bruce

New focus now placed on qualityUC Davis and Fresno State helpful with new initiatives in quality